Best Fireman Bobs Simple Garlic Chicken My Way Recipes

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

FIREMAN BOB'S SPICY CHICKEN CASSEROLE MY WAY...

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

FIREMAN BOB'S MEATBALLS PURE AND SIMPLE

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...

Steps:

• Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil. Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
• Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
• Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon. Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
• Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
• Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
• Serve with a Crusty Bread. ENJOY!

FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY

Steps:

• Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
• Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
• Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
• Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!

FIREMAN BOB'S " SALT CRUSTED " CHICKEN MY WAY...

Steps:

• Preheat oven to 350 degrees Rinse off chicken, pat dry Place the herbs inside the cavity, then " truss " the chicken
• Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
• Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
• Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours Remove from oven and let " rest " for 10 minutes
• Carefully lift the foil package from the pan and open ( being careful of the steam from package ) Break away the " Sea Salt Crust " Brush away any remaining sea salt from the chicken Place on serving platter with the roasted heads of garlic
• As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic Enjoy !!!

FIREMAN BOB'S ULTIMATE SEAFOOD CHOWDER MY WAY...

Steps:

• In a large Stock Pot, heat the oil, add the bacon and cook over low heat for 5 minutes. Add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often. Add the butter to the pan, and when melted, add the flour, stirring continually till " cooked ". Add the fish stock and, bring it to the boil, lower the heat and simmer uncovered for 10 minutes until carrots and potato are just tender.
• Add the remaining spices to the Stock Pot.... Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, crab, cream, milk, and parsley. Mix well, and heat for 5 minutes, or until scallops and shrimps are cooked and tender. DO NOT allow to boil
• Season to taste with salt and pepper, and garnished with dill and serve with a great Crusty Bread. ENJOY !!!!
• From Wikipedia..... Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
• The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)[1] Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1] Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
• NOTE !!!! 12-15 minutes Cover the pot. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.

FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!